Try this new twist of this Vietnamese classic Beef Noodles
You will need:
1kg of stewing beef e.g. brisket, shortrib or chuck
1 750ml tub of Dr Broth Beef bone broth
1 tbls chopped garlic
2 tbls chopped ginger
2 stalk lemongrass – smash with the back of your knife
1 chopped onion
2 chopped carrots
2 tsp 5 spice powder
1 tsp chilli powder
5 tbls fish sauce
1 tbls natural honey
3 tbls soy sauce
1 can coconut milk
Salt, pepper, extra virgin olive oil
Some torn basil and coriander leaves
1 packet of noodles (we like rice noodles)
In a large, thick bottomed pot on a high heat fry your beef in some olive oil and sprinkle of salt and pepper
When brown on all sides, stir in the garlic, ginger, lemongrass, onion & carrots, turn the heat down to medium and fry for a few minutes.
Now add the 5 Spice, chilli, fish sauce, honey and soy sauce and stir through.
Finally add your tub of Dr Broth bone broth and can of coconut milk,turn the pot down to a simmer and cook, stirring occasionally for about 1½ - 1¾hours until the beef is soft.
Cook your rice noodles, drain and transfer to a serving bowl.
Ladle your spicy beef over the top with lots of extra broth.
Scatter with basil leaves, coriander leaves and squeeze a wedge of lime over.
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